HONEY PEANUT BUTTER SEA SALT ICE CREAM WITH CARAMEL SAUCE

I don't like peanut butter.  I know I've lost half of you reading this already, but seriously, I don't.  For me, the flavor is as overwhelming as the texture, and I can usually only handle it as a flavoring agent, such as in dressings or sauces. So, what am I to do when I am specifically requested to make a peanut butter dessert for a party? Should I skulk away from it? Like some  peanut butter fearing animal? No! I should seize it by the reins and own it.  The lovely Remy from Passionfruit Butter and I have been discussing Jeffrey Steingarten's rules about unlearning your food phobias, and I guess peanut butter is top of the list for me.  So I started with Honey Peanut Butter Sea Salt Ice Cream.  Two out of three isn't bad, and it's the profile for one of Compartes' most popular truffles.  Topped with a fresh caramel sauce, this treat evangelizes the peanut butter unbelievers, myself included.  I can't put down the sweet-salty-nutty dessert, so if you actually like peanut butter, this is a must try.  Enjoy!

Ingredients:

2-3 egg yolks

1 1/2 cups heavy cream

1 1/2 cups milk

1/2 cup brown sugar, packed

3/4 cup honey roasted peanut butter (if you only have regular, add 2 tablespoons of honey)

2 tablespoons honey

Pinch of sea salt, plus more to taste

1 teaspoon vanilla

For the Caramel Sauce:

1 cup white sugar

4 oz unsalted butter

3/4 cup heavy cream

1 teaspoon vanilla extract

Directions:

Heat one cup of the heavy cream in a sauce pan until simmering.  Add the sugar to melt.  In a separate bowl, whisk the egg yolks.  Add a little of the hot cream and whisk to combine.  Add a little more, then pour the contents of the bowl into the pan and stir until thickened (or 165 F). Off the heat, add the peanut butter, sea salt, honey, and vanilla, stirring to combine.  Taste and add more sea salt or honey to taste.  Chill in your fridge, whisk in the additional cream and milk (tasting to adjust the salt and honey), then stir in your ice cream machine as recommended. 

For the caramel sauce, Heat the sugar in a saucepan over medium heat, until the sugar turns golden.  Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.  Remove from heat and add the butter, and stir to combine.  Careful, it'll foam up. Then add the heavy cream and vanilla extract, stirring to combine.  Pour the caramel into a glass jar and store in the fridge for up to two weeks.  Pour over everything and anything!